Easy Grilled Tri-Tip Fajitas Recipe

Tri Tip fajitas and peppers in a cast iron skillet.

4.50 from 8 votes

Easy Grilled Tri-Tip Fajitas Recipe

How to get smoke flavor into your fajitas. Grill a Tri-Tip and slice thinly for these incredible, tender, smoky, and savory steak fajitas.

Prep Time15

Cook Time20

Resting Time10

Course: Entree

Cuisine: barbecue, bbq, fajitas, Mexican, Tex-mex

Keyword: grilled tri tip fajitas, steak fajitas

Servings: servings

Author: Mary Cressler | Vindulge

Cost: $20

Equipment

1 10-inch cast iron pan

Ingredients

For the Tri-Tip:

1 Tri-Tip beef roast (about 2 lbs)
1 tablespoon extra virgin olive oil
2 tablespoons beef seasoning

For the Fajitas:

½ cup sliced red onions (about ½ medium sized onion)
½ cup sliced green peppers (about ½ large pepper)
½ cup sliced red bell pepper (about ½ large pepper)
½ cup sliced orange bell pepper (about ½ large pepper)
½ teaspoon beef seasoning
grilled Tri-Tip, sliced into thin slices
8-12 small flour tortillas
Additional Toppings: guacamole, salsa, sour cream, shredded cheese

Instructions

For the Tri-Tip:

Prep: Prepare the grill for two zone grilling, targeting 450 degrees Fahrenheit in the cooking chamber. We recommend lump charcoal for the best flavor.
Grill: Place the Tri-Tip on the grill grates over direct heat and grill direct for 5 minutes or until you see a nice crust form. Then flip and grill the other side for 5 additional minutes until a nice crust forms. Then move the Tri-Tip to indirect for additional 10 – 12 minutes or until the internal temperature reaches 130 degrees F.
Rest: Remove and let rest for 10 minutes.
Slice: Cut across the grains in thin strips for fajitas.

For the Fajitas:

Heat up a heavy cast iron pan or skillet to med-high heat. Add a tablespoon of olive oil, and then add the peppers and onions. Toss them with your dry rub. Let them sear and cook until they begin to soften (around 6-10 minutes, depending on your desired softness), while tossing them often.
Heat up your tortillas.
To serve, load up each tortilla with a couple slices of meat, then add your veggies and other toppings.

Notes

Note on using leftover Tri-Tip: If using leftover Tri-Tip, sauté the vegetables first and then add the sliced meat at the end to warm up, but not overcook.

Tip for warming up Tortillas:

Option One: Wrap the tortillas as a stack in aluminum foil, then add to the grill to warm up.
Option Two: Warm them over stove top over medium heat until slightly charred. Best if you have a gas stove. We do not recommend this with induction or electric stoves.
Option Three: Wrap the tortilla stack in wet paper towels. Then microwave for one minute to steam. This is easiest for a crowd.

Gas Grill Modification: If using a gas grill use the same method. Run two burners at medium temperature for the sear on both sides and then move the Tri-Tip to the indirect side to finish. You can also reduce the heat and keep it direct but you still run the risk of burning the outside of the meat.

Nutrition